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Cantaloupe Bread
-Barb Day GWHP32A 1 pk Yeast 3 1/4 c Better for Bread flour 2 tb Gluten 1/3 c Instant nonfat dry milk 3 tb Sugar 1 ts Salt 1/2 ts Paprika 1 Egg 3 tb Butter; or margarine 1 tb Orange peel;fresh/grated 3/4 c Cantaloupe;ripe/1/2" pieces 1 c Cantaloupe;liquid* * Make Canteloupe liquid in a blender from approximately 1 1/2 cups of seeded and peeled ripe cantaloupe chunks, then heated. Place all ingredients into the pan in the order listed, set darkness control at 10 o`clock Select white bread and push "Start." This is a soft, sticky dough. If any of it clings to the sides ofthe pan at the end of the first kneading, you can push it down with a rubber spatula. This unbelievably delicious bread is based on an equally unbelievable Texas treaconsisted of peeled cantaloupe segments arranged on a serving plate in a sunburst pattem with bread cubes piled in the center and covered with creamsauce, then dusted with paprika and/or dotted with "red jelly." You can spread your own jelly on these slices, perhaps over a layer of cream cheesefluffed with mashed cantaloupe, to savor the full range often tantalizing tastes. Shared by Barb Day |
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